SPICY BREAD

imageINGREDIENTS

Milk Bread slices – 4 (cut into square pieces)

Onions-1/2 cup ( finely chopped )

Ghee – 1 tbsp

Salt – 1/2 tsp

Red chilli powder – 1/2 tsp

METHOD

  1. Heat a wide pan. Add ghee. When it becomes hot, add finely chopped onions.
  2. Fry for one minute and add salt to it. Fry for 2 to 3 minutes till there is no raw smell.
  3. Fry onions till it becomes light brown in colour. Then add red chilli powder to it.
  4. Mix well. Add bread pieces to it. Mix well till the bread coats with onion and masala.
  5. Keep on flame for 1 to 2 minutes. Mix well and serve hot. Adjust seasoning.

SUGGESTIONS

Use milk bread only . Adjust ghee and red chilli powder according to your taste.

 

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CHICKEN AVAKAYA

imageINGREDIENTS

Chicken pieces – 1 kg ( medium size pieces with bones or without bones)

Salt – 1/2 tsp

Turmeric powder – 1/4 tsp

Water – 1 cup

DRY MASALAS

Red chilli powder- 3/4 cup ( 9 tbsp)

Roasted coriander powder – 2/3 cup ( 6 tbsp)

Cloves powder – 1/2 tsp

Salt – 1/3 cup ( 2  1/2 tbsp )

FOR TEMPERING :

Oil – 2 cups for chicken frying and 1 cup for tempering

Garlic cloves – 30 crushed with skins

Cumin seeds –  1 tsp

Broken red chilles – 1/2 cup

Curry leaves – 1/2 cup

Fresh lime juice – 3/4 cup ( 9 tbsp)

METHOD

Wash chicken. Add salt, turmeric powder and water to it .

Boil for 10 minutes. Make sure the chicken becomes tender. Strain water and keep it aside.

Take a wide bowl.Mix all the dry masalas and keep it aside.

Take a large kadai, heat 2 cups of oil in it. Add boiled chicken pieces and fry on medium flame till it becomes light golden brown in colour.

Keep stirring in between such that all the pieces are evenly cooked and coloured .

Remove from oil, keep it aside and allow it to cool.

In the same kadai add the remaning one cup of oil. Add crushed garlic and fry till it becomes light golden colour.

For tempering, add cumin seeds, broken red chilles and curry leaves. Fry for one to two minutes. Add lemon juice and mix well .Swicth off the flame.

Keep it aside. Let it cool. Take another wide bowl, mix all the dry masalas. Add fried chicken and mix well.

Pour the cooled tempering to the dry masalas. Mix it well.

Leave the pickle in the bowl for an hour and then transfer it into a closed jar .

If the pickle looks too dry, add a little bit of oil .

Make sure there is enough oil floating on top of the pickle.

SUGGESTIONS

Keep in refrigerator after three days.

Do not over fry the chicken as this makes the pieces hard to chew

Rasam powder

image

INGREDIENTS

Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup

METHOD

  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.

Suggestion

If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.

 

 

 

SAMBAR PODI TYPE 2

imageINGREDIENTS

Chana Dal -: 1 Cup

Coriander Seeds -: 1 Cup

Urad Dal -: 1/3 Cup

Fenugreek Seeds -: 1/4 Cup

Black Pepper Corns -: 1/4 Cup

Asafoetida -: 1/2 tbsp

Curry Leaves -: 1/2 Cup

Broken Red Chillies -: 1 1/2 Cup

Turmeric Powder -: 1/2 tsp

Method

  1. Heat a pan and add bengal gram. Now fry for a minute on low flame.
  2. Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
  3. While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
  4. Lastly add asafoetida and turmeric powder and fry for about 30sec.
  5. Switch off the flame.
  6.  Now let all the roasted spices cool down to room temperature.
  7. Add all the spices in your grinder jar and make it a fine powder.
  8. Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
  9. Now your sambar powder is ready and can be used in making sambar.

SUGGESTION

If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.

TOMATO RASAM

This recipe is handed down from my mother in law who is a wonderful cook.image

Ingredients

Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)

Method

  1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
  2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
  3. Add finely chopped tomatoes, salt, turmeric and tamarind.
  4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
  5. Pour water and bring to a boil.
  6. Taste it and adjust salt. Check sourness as well.
  7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
  8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
  9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.

 

VILLAGE STYLE CHICKEN FRY

imageINGREDIENTS

Chicken – 1/2 kg

Chopped onion-3

Coriander powder- 2 tsp

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tbsp

Pulav masala or garam masala -1 tsp

Curd -1/2 cup

Salt as required

Green chilles-6

Oil as required

Curry leaves -10 n0

Coriander leaves to garnish

METHOD

Clean the chicken well and cut into medium sized pieces.

Take a large bowl. Add chicken, red chilli powder, coriander, powder,ginger garlic paste,curd,pulav masala or garam masala ,salt and mix it well.

Let it marinate for 30 minutes. Heat a frying pan and add 3 to 4 tbsp of oil. Add chopped onions and green chillies

Fry till the onions is 3/4 cooked. Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook .Cook on the medium heat for 10 minutes with lid.

Take off the lid , add curry leaves and cook till the water dries and chicken is perfectly cooked. Garnish with coriander leaves.

Tips-

  1. Make sure the chicken is fried well.
  2. Adjust seasonings.

 

 

 

 

SPICY DOSA SPREAD

imageINGREDIENTS

Dry red chillies (cut into pieces) – 3/4 cup

Cumin seeds -1 tbsp

Peeled garlic cloves- 12

Salt to taste

Water to grind

Lemon juice -1 tbsp

To temper:

Urad dal- 1 tbsp

Chana dal-1 tsp

Cumin seeds – 1tsp

Mustard seeds – 1/2 tsp

Finely chopped onions – 1

Curry leaves – 10 no

Oil – 2 tsp

METHOD

Grind all the above ingredients to a fine paste . Keep it aside .

To temper: Heat oil in a kadai, add all the above ingredients one by one and fry for one minute. Add chopped onions and curry leaves. Fry for two minutes.

Switch off the flame. Mix it with grinded paste. Adjust seasoning.

You can spread or serve this spicy chutney with a regular dosa or masala dosa.

The chutney is made a little thick so that it can be easily spread and also not make the dosa soggy .So use less water while grinding the chutney.

TIPS : You can adjust red chilles according to your taste .

Soak the garlic in water for 5 minutes and then peel the skin.

 

 

 

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